Fennel Rye Fusion Punch

This delightful punch, named the Fennel Rye Fusion Punch, brings together the distinct kick of Rittenhouse rye with the soothing flavors of apple, ginger, and fennel. The addition of bergamot tea provides a clean, earthy base that harmonizes the flavors for a perfect winter cocktail. This recipe, originating from Fino in Austin, Texas, offers a unique and refreshing experience for your taste buds.

Fennel Rye Fusion Punch

A delightful punch featuring Rittenhouse rye, apple, ginger, and fennel flavors, with a touch of bergamot tea for a perfect winter cocktail.

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Ingredients

  • 1/4 cup toasted fennel seeds
  • 1 tablespoon fennel pollen
  • 1 1/2 cups rich simple syrup
  • 6 ounces lemon zest and juice (yellow part of zest only, in strips)
  • 2 ounces raw sugar
  • 6 ounces fennel syrup
  • 4 teaspoons loose bergamot tea leaves
  • 3 cups hot water
  • 1 1/4 ounces Rittenhouse rye
  • 1 3/4 ounces Stone's ginger wine
  • 1 ounce Bergamot shrub
  • 1 ounce Schönauer apple liqueur
  • 1/4 teaspoon apple bitters

Instructions

  1. For the Fennel Syrup: Toast the fennel seeds and pollen, then combine with rich simple syrup in a saucepan over low heat. Simmer for 15 minutes, ensuring the syrup does not boil. Allow to cool and store in a sealed container in the refrigerator.
  2. For the Bergamot Shrub: Muddle lemon zest and raw sugar, let sit for 30 minutes, then add fennel syrup and bergamot tea. Strain out solids and store the shrub in the refrigerator if not using immediately.
  3. Combine rye, ginger wine, shrub, apple liqueur, lemon juice, and apple bitters in an airtight container. Chill overnight and serve in ice-filled glasses.